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Method and means for improving bowel health
8501262 Method and means for improving bowel health
Patent Drawings:

Inventor: Bird, et al.
Date Issued: August 6, 2013
Application:
Filed:
Inventors:
Assignee:
Primary Examiner: Gwartney; Elizabeth
Assistant Examiner:
Attorney Or Agent: White; John P.Gershik; Gary J.Cooper & Dunham LLP
U.S. Class: 426/549; 424/750; 435/410; 435/419; 800/320.3
Field Of Search: 426/549; 426/658
International Class: A21D 13/00
U.S Patent Documents:
Foreign Patent Documents: 2 360 521; WO 94/14342; WO 97/22703; WO 97/34591; WO 00/15810; WO 00/66745; WO 01/32886; WO 01/62934; WO 02/37955; WO 02/101059; WO 03/023024; WO 03/094600; WO 2005/001098; WO 2005/040381
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Abstract: A method and composition for improving one or more indicators of bowel health or metabolic health in a mammalian animal. This comprises the delivering to the gastrointestinal tract of the animal an effective amount of an altered wheat starch in the form of or derived from the grain of a wheat plant. The proportion of amylose in the starch of the grain is at least 30% and/or the grain comprises a reduced level of SBEIIa enzyme activity and/or protein relative to wild-type grain.
Claim: The invention claimed is:

1. A process for producing a food or beverage, comprising the steps of obtaining wheat grain having a proportion of amylose in its starch of at least 40% (w/w), atleast 1% of the starch being resistant starch, and a reduced level of starch branching enzyme IIa (SBEIIa) relative to wild-type wheat grain, optionally processing the grain to produce flour, wholemeal, semolina or starch, and mixing the grain, flour,wholemeal, semolina or starch with another ingredient, thereby producing the food or beverage.

2. The process of claim 1, wherein the proportion of amylose in the starch of the grain is at least 45% (w/w).

3. The process of claim 1, wherein the starch of the grain has a chain length distribution in its amylopectin which exhibits a reduced proportion of the DP 4-12 chain length fraction relative to the amylopectin of wild-type wheat grain whenmeasured after isoamylase debranching of the amylopectin.

4. The process of claim 1, wherein the starch of the grain has an increased gelatinisation temperature relative to starch of wild-type wheat grain, as measured by differential scanning calorimetry.

5. The process of claim 1, wherein said grain comprises a reduced level of starch branching enzyme IIb (SBEIIb) protein, enzyme activity or both relative to wild-type grain.

6. The process of claim 1, wherein the starch of the grain comprises at least 2% (w/w) resistant starch.

7. The process of claim 1, wherein the wheat grain is of the species Triticum aestivum ssp. aestivum or Triticum turgidum L. ssp. durum.

8. The process of claim 1, wherein the grain which is mixed with another ingredient is whole grain.

9. The process of claim 1, wherein the grain which is mixed with another ingredient is milled, ground, pearled, rolled, kibbled, par-boiled or cracked grain.

10. The process of claim 1 which is a process for producing a food, wherein the food is selected from the group consisting of bread, cake, biscuits, breakfast cereal, noodles, sauce, soup, pasta, pancake mix and cake mix.

11. The process of claim 1 which is a process for producing bread, wherein the grain, flour, wholemeal, semolina or starch is added during preparation of the bread and is blended with wild-type wheat starch in the form of grain, flour orwholemeal, and wherein at least 10% of the total starch in the bread is in the grain, flour, wholemeal, semolina or starch.

12. The process of claim 1 further comprising the step of heating or baking the grain or flour, wholemeal or starch obtained from the grain to at least 60.degree. C. for at least ten minutes one or more times after the mixing step.

13. The process of claim 1, wherein the amylopectin of the grain comprises 42.27% DP 13-24 chain length fraction when measured by fluorophore assisted carbohydrate electrophoresis after isoamylase debranching of the amylopectin.

14. The process of claim 1 further comprising the step of packaging the food or beverage so that it is ready for sale.

15. A food or beverage comprising wheat grain having a proportion of amylose in its starch of at least 40% (w/w), at least 1% of the starch being resistant starch, and a reduced level of starch branching enzyme IIa (SBEIIa) relative towild-type wheat grain, or flour, wholemeal, or semolina produced from the grain, and another ingredient.
Description:
 
 
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